Dessert: United States – No-Bake Chocolate Peanut Butter Pretzel Bars

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 15 min

Cook 40 min

Additional 22 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 cups (720 ml) finely crushed salted pretzels (9 oz (255 g))
1 cup (240 ml) graham cracker crumbs
1 1 / 2 cups (360 ml) powdered sugar
1 cup (240 ml) creamy peanut butter, plus 2 tbsp (30 ml) divided
1 cup (240 ml) (2 sticks) unsalted butter, melted
1 tsp (5 ml) vanilla extract
2 cups (480 ml) semisweet chocolate chips (12 oz (340 g))
Flaky sea salt, for sprinkling (optional)
1 / 4 cup (60 ml) roughly crushed pretzels, for garnish (optional)

Show original ingredient measurements

3 cups finely crushed salted pretzels (9 oz / 255 g)
1 cup graham cracker crumbs
1 1 / 2 cups powdered sugar
1 cup creamy peanut butter, plus 2 tbsp (30 ml) divided
1 cup (2 sticks) unsalted butter, melted
1 tsp vanilla extract
2 cups semisweet chocolate chips (12 oz / 340 g)
Flaky sea salt, for sprinkling (optional)
1 / 4 cup roughly crushed pretzels, for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Line a 9x13-inch pan with parchment paper, leaving overhang for easy lifting.
In a large bowl, combine crushed pretzels, graham cracker crumbs, and powdered sugar. Add 1 cup (240 ml) peanut butter, melted butter, and vanilla; stir until evenly moistened and no dry spots remain.
Press the mixture firmly and evenly into the prepared pan (use the bottom of a measuring cup to compact).
In a microwave-safe bowl, combine chocolate chips and the remaining 2 tablespoons (30 ml) peanut butter. Microwave in 30-second bursts, stirring between each, until smooth and glossy (about 1–1 1/2 minutes total). Alternatively, melt over a double boiler.
Pour melted chocolate over the crust and spread into an even layer. If desired, sprinkle with flaky sea salt and the crushed pretzels.
Refrigerate until set, 1–2 hours. Lift out using the parchment, slice into bars, and serve. Store leftovers covered in the refrigerator for up to 1 week or freeze for up to 2 months.

Line a 9x13-inch pan with parchment paper, leaving overhang for easy lifting.
In a large bowl, combine crushed pretzels, graham cracker crumbs, and powdered sugar. Add 1 cup peanut butter, melted butter, and vanilla; stir until evenly moistened and no dry spots remain.
Press the mixture firmly and evenly into the prepared pan (use the bottom of a measuring cup to compact).
In a microwave-safe bowl, combine chocolate chips and the remaining 2 tablespoons peanut butter. Microwave in 30-second bursts, stirring between each, until smooth and glossy (about 1–1 1/2 minutes total). Alternatively, melt over a double boiler.
Pour melted chocolate over the crust and spread into an even layer. If desired, sprinkle with flaky sea salt and the crushed pretzels.
Refrigerate until set, 1–2 hours. Lift out using the parchment, slice into bars, and serve. Store leftovers covered in the refrigerator for up to 1 week or freeze for up to 2 months.